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A guide to modern cookery


Published 1907
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Translation of Le guide culinaire

Includes index


Publisher London : W. Heinemann
Pages 910
Language English
Digitizing sponsor MSN
Book contributor Cornell University Library
Contributor usage rights See terms
Collection cornell; americana

Full catalog record MARCXML

[Open Library icon]This book has an editable web page on Open Library.

Reviews

Reviewer: cgkitchen - - September 3, 2013
Subject: A guide to modern cookery
Currently, working on stocks and sauces. While, I also work on butchery to aid my base stocks for soups and sauces. Should keep me busy for the next 3-5 years. When putting this valuable source into practice, due keep in mind it's not a traditional recipe book. I have been studying it for the past 2 years and feel like an apprentice beside Chef Escoffier. He writes how and what he was doing in his kitchen. This helps guild you to what to look for and be an excellent cook. Hence, capturing the essence of what you're making. However, you have to Use critical thinking skills, be extremely patience and observe what you are doing. Then make slight adjustments. Totally Brilliant book and a must read for all Professional Chef and Food Nerds like me.

Less completion and more leadership like Escoffier is needed in all kitchens. Love to cook and cook to love.

@cgkitchen
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